- 1 (9-inch) pie crust, baked and cooled
Instructions for Perfect Lemon Meringue Pie
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
2. Prepare the Lemon Filling
- In a medium saucepan, whisk together 1 cup of white sugar, 2 tablespoons of all-purpose flour, 3 tablespoons of cornstarch, and ¼ teaspoon of salt.
- Gradually stir in 1½ cups of water, the lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil and thickens.
- Once thickened, reduce the heat to low and stir in the butter.
- In a separate small bowl, whisk together the egg yolks. Slowly add about ½ cup of the hot lemon mixture to the egg yolks, whisking constantly to temper the yolks.
- Return the egg yolk mixture to the saucepan with the remaining lemon mixture and continue cooking, stirring constantly, for 2-3 minutes until smooth and thick.
- Remove from heat and pour the filling into the baked pie crust.
3. Prepare the Meringue
- In a large mixing bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the 6 tablespoons of white sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
4. Assemble the Pie
- Spread the meringue over the lemon filling, making sure to spread it all the way to the edges of the crust to seal the pie and prevent the meringue from shrinking.
- Use a spatula or the back of a spoon to create peaks or swirls in the meringue for a decorative finish.
5. Bake the Pie
- Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown on top.
6. Cool and Serve
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